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Source: Chef Eric Aldis, Mo’s … A Place for Steaks
4 quarts apple cider
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Directions to Brine Turkey
1. Mix all ingredients in a container large enough to hold brine and the Turkey.
2. Soak turkey in the brine overnight.
3. Remove turkey from brine and pat dry with paper towels or lint-free cloth towel.
Set turkey aside.
Aromatic Stuffing Ingredients
5 cloves garlic
1 onion, large dice
1 lemon, cut in half
10 sprigs of sage
10 sprigs of fresh thyme
1 apple, cored
2 bay leaves
1. Mix all ingredients together and stuff into chest cavity of the turkey.
Roasting the Turkey
Whole raw turkey, thawed
Salt and Pepper to taste
1. Set rack at lowest position in oven; preheat to 350°F.
2. Truss the turkey: fold the wings back behind the breast.
Then make a slit on the drum stick 2 inches in length beginning from the foot knuckle.
Slide the knuckle of the opposite leg through the slit.
3. Rub the turkey with olive oil, salt and pepper.
4. Place turkey on roasting rack in a roasting pan and place in oven.
Cook turkey For one hour until it begins to brown. Then cover with foil and return to
oven until an internal temperature of 160 – 180 degrees is reached at the thickest part
of the bird using a meat thermometer.
5. Remember to baste the bird with the pan juices every 20-30 minutes.
If pan juices begin to burn add a cup of water to the bottom of the pan.
6. Transfer turkey to a platter, tent with foil, and let rest for thirty minutes.
7. Carve & serve